Kerry J P, O'Sullivan M G, Buckley D J, Lynch P B, Morrissey P A
Department of Food Science and Technology, University College Cork - National University of Ireland, Cork, Ireland.
Meat Sci. 2000 Sep;56(1):61-6. doi: 10.1016/s0309-1740(00)00021-8.
The effects of dietary α-tocopheryl acetate supplementation and/or packaging on the quality of lamb patties were investigated. Ewes (n=12) were selected and scanned to assess pregnancy. They were divided into two groups (n=6). The control group was fed a non-supplemented diet of 20 mg α-tocopheryl acetate/kg feed/day for 9 weeks ante-parturition and 3 weeks post-parturition. The lambs were weaned at 3 weeks and fed either the non-supplemented or supplemented diet for 10 weeks prior to slaughter. The M. longissimus dorsi from each carcass from each dietary group was stored at -20°C for 7 months. Patties were formed from supplemented or control minced m. longissimus dorsi and held in either modified atmosphere packs (MAP) under atmospheres of 70:30, 80:20 or 90:10 CO(2):O(2), under vacuum or in overwrapped trays. All packs were held under refrigerated (4°C, 616 lux) display for a period of 10 days. Patties were assessed for oxidative and colour stability on days 0, 2, 4, 6, 8 and 10. With each type of pack, dietary α-tocopheryl acetate supplementation significantly increased oxidative and colour stability compared to control patties. As oxygen concentrations increased in MAP packs, colour stability was enhanced but the rate of lipid oxidation increased. Vacuum packaged patties had significantly (P<0.05) higher Hunter 'a' values, lower proportions of metmyoglobin and lower TBARS numbers than those held under all other forms of packaging. Aerobically packaged patties had lower Hunter 'a' values, higher proportions of metmyoglobin and lower TBARS numbers compared to MAP patties.
研究了日粮中添加醋酸α-生育酚和/或包装对羊肉饼品质的影响。选择12只母羊并进行扫描以评估妊娠情况。将它们分为两组（每组6只）。对照组在产前9周和产后3周饲喂不添加醋酸α-生育酚的日粮，日粮中醋酸α-生育酚的添加量为20毫克/千克饲料/天。羔羊在3周龄时断奶，在屠宰前10周饲喂不添加或添加了醋酸α-生育酚的日粮。每个日粮组的每具胴体的背最长肌在-20°C下储存7个月。用添加或对照的背最长肌碎末制成肉饼，并分别置于改良气氛包装（MAP）中，气氛为70:30、80:20或90:10的二氧化碳:氧气，置于真空环境或外包托盘包装中。所有包装均在冷藏（4°C，616勒克斯）条件下展示10天。在第0、2、4、6、8和10天对肉饼的氧化稳定性和颜色稳定性进行评估。对于每种包装类型，与对照肉饼相比，日粮中添加醋酸α-生育酚显著提高了氧化稳定性和颜色稳定性。随着MAP包装中氧气浓度的增加，颜色稳定性增强，但脂质氧化速率增加。与所有其他包装形式下的肉饼相比，真空包装的肉饼具有显著更高的亨特“a”值、更低的高铁肌红蛋白比例和更低的硫代巴比妥酸反应物（TBARS）值。与MAP包装的肉饼相比，有氧包装的肉饼具有更低的亨特“a”值、更高的高铁肌红蛋白比例和更低的TBARS值。
